Serves: Makes 8
Time to prepare: 4 hr 15 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
Cup of channa daal
1 tablespoon of crushed garlic
1 tablespoon of crushed ginger
Handful of fresh coriander
½ teaspoon of turmeric
½ teaspoon of black pepper
½ teaspoon of salt
Gram flour
Extra ½ teaspoon of turmeric
5–6 tablespoons olive oil or low-cal oil spray
3 medium sized potatoes
Instructions
Soak the daal for 3–4 hours before cooking.
Boil the daal in a medium-sized saucepan until cooked. Drain and leave to cool.
Peel and cube the potatoes, boil, drain and leave to cool.
Mix the daal and potatoes together in a bowl.
Add the crushed garlic and ginger, turmeric, pepper, salt and coriander.
Shape the mixture into small cakes and place them on a plate.
Pour 3 or 4 tablespoons of gram flour into a small bowl. Add enough water to make a smooth batter. Add coriander and an extra ½ teaspoon of turmeric.
Heat the oil in a frying pan set over medium heat.
Dip the potato and daal rounds into the gram flour mixture and place in the frying pan, 2 or 3 at a time. Cook both sides until golden brown.
